Rotini with Chicken, Asparagus, and Tomatoes

Reminiscent of pasta salad, this recipe calls for mixing rotini with tender, garden-fresh vegetables and a basil-flecked balsamic vinaigrette. This dish is delicious served warm or chilled, which makes it a great lunch-box option. Serve with a side of fresh bread from the bakery.

Reminiscent of pasta salad, this recipe calls for mixing rotini with tender, garden-fresh vegetables and a basil-flecked balsamic vinaigrette. This dish is delicious served warm or chilled, which makes it a great lunch-box option. Serve with a side of fresh bread from the bakery.

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Ingredients

8 ounces uncooked rotini (corkscrew pasta)

Cooking spray

1 pound skinless, boneless chicken breast, cut into 1/4-inch strips

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup (1-inch) slices asparagus

2 cups cherry tomatoes, halved

2 garlic cloves, minced

2 tablespoons chopped fresh basil

2 tablespoons balsamic vinegar

1 tablespoon extra-virgin olive oil

1/4 cup (1 ounce) crumbled goat cheese

Nutritional Information

Calories 419

Caloriesfromfat 0.0%

Fat 9.5g

Satfat 3.2g

Monofat 4.1g

Polyfat 1.6g

Protein 33.9g

Carbohydrate 48.5g

Fiber 3.4g

Cholesterol 70mg

Iron 3.2mg

Sodium 324mg

Calcium 105mg

Calories 419

Caloriesfromfat 0.0%

Fat 9.5g

Satfat 3.2g

Monofat 4.1g

Polyfat 1.6g

Protein 33.9g

Carbohydrate 48.5g

Fiber 3.4g

Cholesterol 70mg

Iron 3.2mg

Sodium 324mg

Calcium 105mg

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese.

emmalee123's Review

This is one of our standby recipes. I use low fat feta instead of goat cheese and -- if I have time -- I marinade the chicken in balsamic vinegar and olive oil. The leftovers never last long in the fridge!